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This part of the process is crucial; Lorena advises against allowing the sugar to burn, as it can lead to an unpleasant bitterness. After the bananas have fully cooked, they are set aside to cool while Lorena works on the next layer of the dessert.
Step 2: The Creamy Vanilla Base
Next up is the vanilla cream. Combining egg yolks, sweetened condensed milk, cream, and vanilla essence, Lorena creates a smooth, custard-like mixture. As she cooks the mixture over low heat, it thickens into a velvety cream that complements the sweet banana topping.
The creamy vanilla base not only adds a luscious texture but also balances the sweetness of the bananas. Lorena takes care to ensure that the custard doesn't boil over, stirring gently until it reaches the perfect consistency.